Royal Lamb & Fig Hotpot with Ale GravyIngredients: Main Layers: 2 lbs boneless lamb shoulder, cut into chunks 2 tbsp flour (for dusting) 2 tbsp olive oil 2 large yellow onions,...
Duck Breast with Oaxacan Black Mole and Fried PlantainsIngredients For the Duck: 2 duck breasts, skin on Salt and black pepper 1 tsp smoked paprika 1 tsp ground coriander For the Mole...
Creole-Inspired Lobster & Corn Boil with Smoked Paprika ButterIngredients (Serves 6–8) Main Boil: 2 live lobsters (1.5–2 lbs each) or 4 lobster tails 1 lb smoked sausage (Andouille or Kielbasa), sliced 1.5...
Gambas al Ajillo con Chorizo (Garlic Shrimp with Spanish Sausage)Ingredients: 1/3 cup extra virgin olive oil 5 cloves garlic, thinly sliced 1/2 tsp smoked paprika (Pimentón de la Vera) 1 small dried chili...
Traditional Lancashire HotpotIngredients 1.5 lbs lamb shoulder or neck, trimmed and cut into chunks 2 tablespoons all-purpose flour 3 tablespoons butter or beef dripping 2 medium...
Cape Malay Chicken Curry with RotiIngredients: For the Curry: 2 tbsp vegetable oil or ghee 1 large onion, finely sliced 2 garlic cloves, minced 1-inch ginger root, grated 2...
Chinese Braised Lion’s Head MeatballsIngredients: 1 lb ground pork (preferably with some fat) 1/2 cup water chestnuts, finely chopped 3 green onions, finely chopped 1 tbsp ginger, minced...
Frijoles de la Olla (Traditional Mexican Pot Beans)Ingredients: 1 cup dried pinto beans (or black beans) 4 cups water 2 garlic cloves, peeled 1 small white onion, halved 1 teaspoon salt...
Three Sisters Skillet HashIngredients: 2 tbsp vegetable oil or rendered duck fat 1 small yellow onion, diced 2 cloves garlic, minced 2 cups butternut squash, peeled and...
